Homemade Bagels

Who doesn’t enjoy a good bagel from time to time? With this recipe, you can make bakery-quality bagels right in your own kitchen. Bagels are one of those things people don’t usually think to make at home, but once you do, you’ll see just how satisfying—and delicious—it really is.

Another great thing about making your own bagels is how many ways you can top them. You can really play around with different flavors and textures. I used everything bagel seasoning, za’atar (yes, za’atar, eat them with labneh and tomatoes), and left a few plain.

This recipe gives you two paths to great bagels: same-day and overnight cold ferment — because sometimes you want bagels now, and sometimes you want to let time do the work.

The same-day method delivers classic New York chew with a tight crumb and blistered crust, all in a few hours. It’s direct, efficient, and incredibly satisfying — no shortcuts in texture, just streamlined timing.

The overnight method slows things down. A long, cold rest in the fridge deepens flavor, enhances the crust, and gives the bagels a slightly more complex, deli-style bite. Same dough, same boil, same bake, just more character from time. Both ways get you real bagels. The difference is time, not quality.

INGREDIENTS: 

DOUGH:

    •   583g bread flour (high-protein is key) (about 4¾ cups)

    •   8 grams kosher salt, (2½ teaspoons)

    •    1 tablespoon sugar

    •    2 teaspoons instant yeast

         (or ~6 g active dry yeast) See Note

    •    1 tablespoon barley malt syrup or unsulphured molasses (honey would work but not ideal. If you  use it, you'll need 2 teaspoons

    •    1¾ cups warm water (100–105°F)

FOR BOILING:

    •    10 cups water

    •    1½ tablespoons barley malt syrup or molasses

    •    1 tablespoon sugar

    •    ½ teaspoon baking soda

OPTIONAL TOPPINGS:

    •    Sesame seeds

    •    Poppy seeds

    •    Everything seasoning

    •    Za'atar

METHOD #1 (over night rise):

    1.    Mix flour, salt, sugar, and yeast in a bowl.

    2.    Dissolve barley malt syrup in warm water. Add to dry ingredients.

    3.    Mix and knead 10–12 minutes until VERY stiff, smooth dough. 

    4.    Cover and rest 30 minutes.

    5.    Divide into 10 pieces (95–100 g each). Roll into tight balls.

    6.    Poke hole through center; stretch to 2½-inch opening.

    7.    Rest shaped bagels overnight for 12 hours and up to 24, covered.

BOIL:

    9.    Bring water, barley malt syrup, sugar, and baking soda to a gentle boil.

    10.    Boil bagels 40 seconds per side.

    11.    Drain well. Place in a baking sheet lined with parchment paper (seam side down and quickly add  toppings while sticky.

BAKE

    12.    Bake at 450°F for 18–20 minutes. 

    13.    Cool 20 minutes before slicing.

NOTE: If you only have active dry yeast, place the 1/4 cup of warm water in a container, add sugar, mix well, then sprinkle in the yeast and let it stand for 10 minutes, until foamy. 

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METHOD #2 (same day bagels)
    1.    Mix flour, salt, sugar, and yeast in a bowl.
    2.    Dissolve barley malt syrup in warm water. Add to dry ingredients.
    3.    Mix and knead 10–12 minutes until VERY stiff, smooth dough.
    4.    Cover and rest 10 minutes (do not bulk rise).
    5.    Divide into 10 pieces (95–100 g each). Roll into tight balls.
    6.    Rest balls 15 minutes.
    7.    Poke hole through center; stretch to 2½-inch opening.

    8.    Rest shaped bagels 25 minutes, covered. Proceed to boil and bake after resting time.